Kabocha squash with vegetarian shrimp soup
Kabocha squash with vegetarian shrimp soup

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, kabocha squash with vegetarian shrimp soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. I am a vegetarian, so I used vegetable broth instead of chicken broth. › Roasted Kabocha Squash Soup.

Kabocha squash with vegetarian shrimp soup is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Kabocha squash with vegetarian shrimp soup is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha squash with vegetarian shrimp soup:
  1. Get 1 kabocha squash
  2. Take 1 packages vegetarian shrimp (get at asian store)
  3. Prepare 1 packages ngo gai (get at asian store)
  4. Take 1 cube of sup chay (vegetarian soup bullion)

Delicious Kabocha Soup with just a few simple ingredients. Enjoy this rich and creamy soup by dipping with your favorite bread. I'll try it with butternut and other squash, and different toppings such as pan seared shrimp. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. Vegan-Adaptable.

Steps to make Kabocha squash with vegetarian shrimp soup:
  1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..
  2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot.
  3. Dice vegetarian shrimp and add to boiling pot.
  4. Scoop out suds to keep broth clear.
  5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.

I'll try it with butternut and other squash, and different toppings such as pan seared shrimp. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. Vegan-Adaptable. What makes an even better soup than ordinary pumpkin? Kabocha squash, or Japanese pumpkin, does. You may have even seen it at farmers.

So that’s going to wrap this up with this special food kabocha squash with vegetarian shrimp soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!